- Nonstick cooking spray
- 1/2 lb sweet potatoes, peeled, cubed, and boiled until fork-tender
- 1/2 cup unsweetened almond butter
- 1/2 cup coconut oil or unsalted butter (1 stick), melted
- 1 large egg plus 1 large egg yolk
- 1/4 cup maple syrup
- 2 tsp pure vanilla extract
- 3/4 cup unsweetened natural cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup plus 2 Tbsp semisweet chocolate chips (6 3/4 oz), divided
- Preheat oven to 350°. Line a 13 by 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side and coat with cooking spray.
- Combine sweet potatoes, almond butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
- Scrape down sides of bowl and add maple syrup and vanilla. Process until combined, about 30 seconds.
- Add cocoa powder, salt, and baking soda. Process until all dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
- Pour batter into prepared pan, spread it into an even layer and sprinkle with remaining 2 tablespoons chocolate chips. Bake until top is set and a toothpick inserted into center comes out with a few moist crumbs, 27 to 30 minutes. Let brownies cool slightly. Cut into 24 bars.
- These rich, fudgy brownies have less than half the sugar of a typical boxed brownie mix.
- The secret ingredients are sweet potatoes and almond butter. Sweet potatoes give these brownies a natural sweetness, while almond butter adds a creamy, rich texture.
- These brownies don’t need flour, so they’re great for gluten-free guests.
- You can substitute 1 cup canned sweet potato purée for the fresh sweet potato.
- The brownies can be stored in an airtight container at room temperature for up to 3 days.
Looking for More?
If you are looking for other snacks and appetizers for a party or get together, check these healthy and delicious recipes out as well!